Spicy Kale and Coconut Fried Rice
A vegetarian weeknight fried rice with sautéed kale, coconut flakes and rice. The dish is finished with Thai flavors like lime, cilantro and sriracha. For best results, cook your rice in advance and refrigerate until you’re ready to start cooking (see note). This dish comes together very quickly—be sure to have your ingredients prepped ahead of time and placed near the stove, along with a big empty bowl for the cooked components. Recipe yields 2 servings.
Ingredients
- 2 tablespoons coconut oil or quality high-heat oil such as avocado oil, divided
- 2 eggs, whisked together with a dash of salt
- 2 big cloves garlic, pressed or minced
- ¾ cup chopped green onions (about 1 bunch)
- Optional: 1 cup chopped vegetables, like bell pepper, carrot or Brussels sprouts
- 1 medium bunch kale (preferably Lacinato but curly green is good, too), ribs removed and leaves chopped
- ¼ teaspoon fine sea salt
- ¾ cup large, unsweetened coconut flakes* (not shredded coconut)
- 2 cups cooked and chilled brown rice**
- 2 teaspoons reduced-sodium tamari or soy sauce
- 2 teaspoons chili garlic sauce or sriracha
- 1 lime, halved
- Handful fresh cilantro, for garnish
Instructions
- Heat a large (12-inch or wider) wok, cast iron skillet or non-stick frying pan over medium-high heat. Once the pan is hot enough that a drop of water sizzles on contact, add 1 teaspoon oil and swirl the pan to coat the bottom. Pour in the eggs and cook, stirring frequently, until the eggs are scrambled and lightly set. Transfer the eggs to your empty bowl. Wipe out the pan if necessary with a paper towel (be careful, it’s hot!).
- Add 1 tablespoon oil to the pan and add the garlic, green onions and optional additional vegetables. Cook until fragrant or until the vegetables are tender, stirring frequently, for 30 seconds or longer. Add the kale and salt. Continue to cook until the kale is wilted and tender, stirring frequently, about 1 to 2 minutes. Transfer the contents of the pan to your bowl of eggs.
- Add the remaining 2 teaspoons oil to the pan. Pour in the coconut flakes and cook, stirring frequently, until the flakes are lightly golden, about 30 seconds. Add the rice to the pan and cook, stirring occasionally, until the rice is hot, about 3 minutes.
- Pour the contents of the bowl back into the pan, breaking up the scrambled egg with your spatula or spoon. Once warmed, remove the pan from the heat.
- Add the tamari, chili garlic sauce and juice of ½ lime. Stir to combine. Taste, and if it’s not fantastic yet, add another teaspoon of tamari or a pinch of salt, as needed.
- Slice the remaining ½ lime into wedges, then divide the fried rice into individual bowls. Garnish with wedges of lime and a sprinkling of torn cilantro leaves, with jars of tamari, chili garlic sauce and/or red pepper flakes on the side, for those who might want more.
Notes
Recipe adapted from Brassicas: Cooking the World’s Healthiest Vegetables by Laura Russell.
*Where to buy coconut flakes: Look for them in the baking section at Whole Foods, health food stores or well-stocked grocery stores. The brands I see most often are “Let’s Do Organic” (green package) and Bob’s Red Mill.
**Rice notes: Stir fries always work best with chilled rice. You’ll need to cook about ⅔ cup dried rice to yield 2 cups cooked. If you’re in a hurry, spread the cooked rice on a rimmed baking sheet and place it in the fridge or freezer to cool. Here’s how to cook brown rice.
Make it vegan/egg free: Skip the eggs by heating the pan and then start cooking with step 2. For extra protein, you can stir in 1 cup defrosted frozen shelled edamame in step 4.
Make it gluten free: Make sure to use a gluten-free soy sauce, like tamari.
Storage suggestions: The dish tastes great the next day, whether reheated or served at room temperature.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
